Chinese Spice Set with Star Anise Cassia Bay Leaf Fennel Sichuan Pepper Bai Zhi and Cao Guo 90g Dried Culinary Herbs

Chinese Spice Set, a dried culinary spice collection featuring star anise (Ba Jiao, 八角, Illicium verum), cassia bark (Gui Pi, 桂皮, Cinnamomum cassia), bay leaf (Xiang Ye, 香叶, Laurus nobilis), fennel seed (Xiao Hui Xiang, 小茴香, Foeniculum vulgare), green Sichuan pepper (Qing Hua Jiao, 青花椒, Zanthoxylum bungeanum), angelica root (Bai Zhi, 白芷, Angelica dahurica), and tsaoko fruit (Cao Guo, 草果, Amomum tsaoko). In TCM theory these spices carry warm, aromatic natures traditionally associated with moving qi and dispelling dampness. A pantry staple for braising, stewing, and slow-cooked dishes.

Key Selling Points

• Complete spice set with eight classic Chinese braising and stewing spices in one collection
• Includes star anise, cassia bark, bay leaf, fennel seed, green Sichuan pepper, bai zhi, and cao guo
• Dried whole spices processed by drying to preserve natural aroma and flavor
• Traditionally valued in Chinese cooking for enriching braises, soups, and marinades
• 90g net weight pack with green Sichuan pepper as the featured 80g component

Quality & Sensory

Typically the spices show deep brown to reddish tones with firm, whole textures. The aroma is warm and pungent, led by sweet anise notes from star anise and fennel, woody spice from cassia, and the bright citrusy tingle of green Sichuan pepper. When simmered, they typically release a layered savory fragrance into broths and braises.

Technical Specifications

Usage Scenarios

• Add to braising liquids for pork, beef, chicken, or duck
• Simmer in soups and stews for layered aromatic depth
• Use in marinades and master stock for slow-cooked dishes
• Infuse pickling liquid or braised eggs with warm spice notes

Traditional Uses

In traditional Chinese cooking, star anise, cassia, and cao guo are classic partners for red-braised meats, while bay leaf, fennel seed, and Sichuan pepper round out five-spice style blends. Bai zhi is traditionally used in TCM as a warm, aromatic herb associated with dispelling wind-dampness, and in the kitchen it helps mask gamey flavors. These spices are commonly tied into a cloth bag and simmered with soy sauce, rock sugar, and wine for lu wei dishes.

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